Gefüllter Schweinebraten mit Kartoffeln und Sauerkraut aus dem Dutch Oven

pork loin

🥗Healthier: pork tenderloin

💰Cheaper: chicken breast

Pork tenderloin is leaner, while chicken breast is often less expensive.

sauerkraut

🥗Healthier: homemade sauerkraut

💰Cheaper: cabbage

Homemade sauerkraut can be healthier and cabbage is cheaper.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil has similar properties, while vegetable oil is often less expensive.

chicken broth

🥗Healthier: vegetable broth

💰Cheaper: water

Vegetable broth can be healthier, while water is a cost-effective substitute.

Preheat the oven to 350°F (175°C).

Rub the pork loin with salt, pepper, and mustard.

Heat olive oil in a large skillet over medium-high heat until shimmering.

Sear the pork loin on all sides until browned, about 3-4 minutes per side.

Remove the pork loin and set aside.

In the same skillet, add chopped onion and garlic; sauté until translucent, about 2-3 minutes.

Add sauerkraut, caraway seeds, bay leaves, and chicken broth to the skillet; stir to combine.

Place the pork loin on top of the sauerkraut mixture in a roasting pan.

Cover the roasting pan with foil and roast for about 1.5 hours, or until the pork reaches an internal temperature of 145°F (63°C).

Remove the foil during the last 30 minutes of cooking to brown the pork.

While the pork is roasting, peel and chop potatoes and carrots.

Boil potatoes and carrots in salted water until tender, about 15-20 minutes.

Drain the vegetables and toss with parsley, salt, and pepper to taste.

Let the pork rest for 10 minutes before slicing.

Serve the sliced pork with sauerkraut and boiled vegetables.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens